Combat Bowel Cancer with Hot Curries!

The Journal of Clinical Investigation has published a study which suggests that a chemical compound found in spicy curries can help prevent the risk of developing bowel cancer.

Capsaicin is what gives chilli peppers their heat. In an experiment it was given to mice by scientists. It triggered a pain receptor in cells in the lining of the intestines which resulted in a reaction reducing the likelihood of developing colorectal tumours. In fact it was found to extend the life of the subject mice by up to 30%.

Bowel cancer is recognised as the third most common type of cancer in the UK. On average some 41,000 cases are diagnosed every year. Data observed from the study led scientists to suggest patients at risk of colon or rectal cancers would benefit from capsaicin being part of their regular diet.